Crockpot Chicken Fajitas with Bell Pepper and Onion Strips
Thawed chicken breasts slow cooked with pepper, onion, seasoned broth, and tortillas served separately.
Ingredients
Slow cooker filling
- 1 pound boneless skinless chicken breasts Fully thawed
- 1 large bell pepper Sliced
- 1 large onion Sliced
- 1 ounce fajita seasoning
- 1 cup low-sodium chicken broth
Serving
- 8 small flour tortillas
- as desired salsa, avocado, sour cream, or cheese Optional additional toppings
Instructions
- Add thawed chicken to a slow cooker suitable for the small load. Surround with sliced onion and bell pepper, then add fajita seasoning and broth.
- Cover and cook low approximately 2½–4 hours or high 1½–3 hours, beginning checks early and verifying 165°F throughout the chicken.
- Rest cooked chicken on a clean board for 5 minutes before slicing or shredding. Return to a little hot cooking liquid.
- Lift chicken and vegetables with a slotted spoon into warm tortillas. Add optional cold toppings at the table.
Notes
Use an appliance that permits this load and begin with thawed chicken. Expect soft vegetables and extra broth; drain filling before serving in tortillas.